Grilled Lamb Chops with Cumin and Salt

This popular Moroccan street food is as delicious as it is easy to make. These grilled Lamb Chops are packed with flavor and ready in under 30 minutes. Traditionally they are served with a mix of cumin and salt in a cute little ceramic bowl. They remind me of summers spent in my Grandma’s kitchen in Rabat.

  • Author: Salima Benkhalti
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Entree, Dinner, Lunch
  • Method: Grilled
  • Cuisine: Moroccan, North African, Mediterannean, African
  • Diet: Gluten Free


  • 15-20 lamb chops, (loin, rib, or sirloin chop)
  • 2 tbsp cumin
  • 2 tbsp salt


  1. Prep the lamb & grill. Trim any excess fat from the chops. Heat grill to medium high. Mix the cumin and salt together and split into two small dipping bowls. Rub the lamb chops with the spice mix from one of the bowls. 
  2. Grill. Place lamb chops on and cover the grill. Check every few minutes, to make sure they aren't burning. When they start browning and developing grill marks, flip them. Continue this process until all sides are browned and have nice grill marks.
  3. Lower the heat or move the chops to a cooler section on the grill and cover again for another 4-5 minutes or until they reach desired doneness (see note). Take off the grill and rest for 10 minutes before serving with cumin and salt. 


Cooking Temps for Lamb:

  • rare - 125F / 52 C 
  • medium - 130F / 54 C
  • well done - 145F / 62 C 

Keywords: Grilled Lamb Chops, Moroccan Lamb Chops